Chicken Tikka Masala
By: Miarazzo Team | Miarazzo Official
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Prep Time
240 mins
Cook Time
30 mins
Servings
4
Category
Curry
Ingredients
- 3 cup(s) Frozen green peas (Add after cooking)
- 1 tbsp ginger
- 3 clove(s) garlic
- 1 can(s) diced tomatoes
- 1 can(s) coconut milk
- 1 tbsp cumin
- 1 tbsp garam masala
- 1 tsp tumeric
- 1 tsp coriander (ground)
- 0.50 tsp cardamom (ground)
- 0.50 tsp chili powder
- 1 lb chicken breast (boneless, skinless, cut into bite sized pieces)
- 4 oz fat free plain Greek yogurt
- 1 tbsp cornstarch
- 1 tsp salt
- 4 tbsp cilantro (fresh, chopped)
Instructions
Combine the ginger, garlic , tomatoes, coconut milk, spices, and chicken in your slow cooker.
Cook on high for 4 hours, or low for 8 hours.
Uncover and let cool ten minutes.
Stir together the yogurt and cornstarch in a small bowl. Let it sit for 5 minutes to activate the thickeners. Stir few spoonfuls of the warm Tikka Masala sauce into the yogurt to bring the temperature up and prevent curdling. Pour the yogurt mixture into the slow cooker, stir, then let thicken for 15 minutes.
Taste and add salt as needed.
Serve over basmati rice with a sprinkling of cilantro leaves.
Cook on high for 4 hours, or low for 8 hours.
Uncover and let cool ten minutes.
Stir together the yogurt and cornstarch in a small bowl. Let it sit for 5 minutes to activate the thickeners. Stir few spoonfuls of the warm Tikka Masala sauce into the yogurt to bring the temperature up and prevent curdling. Pour the yogurt mixture into the slow cooker, stir, then let thicken for 15 minutes.
Taste and add salt as needed.
Serve over basmati rice with a sprinkling of cilantro leaves.
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